Peach Cobbler

A few months back, I won a cookbook from Chef Pandita. Awesome, right? It was Abby Dodge‘s Desserts 4 Today, a collection of dessert recipes with only 4 ingredients. There are some great recipes in there, and one that I wanted to try was her Peach Cobbler. This easy, quick recipe uses phyllo dough instead of making a traditional cobbler topping. This was a perfect late summer dessert, and could be used with any stone fruit- apricots, plums, nectarines.

Peach Cobbler with Phyllo Topping
adapted from Abby Dodge’s Desserts 4 Today
1/4c + 1 1/2T cinnamon sugar
8 sheets frozen phyllo dough, thawed
6 ripe peaches
2T all purpose flour

Arrange 1 sheet of phyllo dough on surface and lightly spray with cooking spray. Sprinkle with about 1/2t cinnamon sugar. Repeat for the rest of the layers of phyllo.
Starting at the short side, roll up the layers jelly-roll style. Using a sharp knife, cut roll into 1-inch slices. Put slices in a medium bowl and gently toss until the strips are separated and loose.
Heat oven to 400 degrees F.
Cut peaches into quarters. Put peaches, remaining 1/4c cinnamon sugar and flour in an 8″ baking dish. Toss well. Spread phyllo strips over the fruit and bake until phyllo is golden and peaches are tender, about 30-35 minutes. Cool on rack 15 minutes before serving. Top with ice cream.


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